Chana Masala
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
8 hrs
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Total Time
8 hrs 55 mins
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Servings
4
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Calories
340 kcal
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Course
Main Course
Chana Masala
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Chana Masala is a beloved Indian and Pakistani dish that is comprised of slowly simmered chickpeas that are melt-in-your-mouth tender and are simmered in a classic Indian sauce. Make a trip to your local Indian market or order the hard-to-find ingredients online. It's fun and incredibly delicious!
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Ingredients
Do Ahead - Make the Chana Masala Powder
- ¼ cup coriander seeds
- ¼ cup cumin seeds
- 2 teaspoon black peppercorns
- 1 teaspoon whole cloves
- 2 black cardamom pods
- 2 inch cinnamon sticks
- 1 teaspoon fennel seed
- 6 medium dried kashmiri chilis
- 2 tablespoon aamchur powder
- 2 tablespoon kasoori methi
- 1 tablespoon turmeric powder
For the Chana Masala
- 1¼ cups dried chickpeas preferably white
- 4 black cardamom pods divided
- 1 black tea bag optional
- kosher salt
- 2 tablespoon vegetable oil or canola, or olive oil
- 1 bay leaf
- 2 inch cinnamon sticks
- 1 piece mace
- 1 cup onion red or yellow, chopped
- 1 green chili chopped
- 1 teaspoon kosher salt
- ½ teaspoon turmeric powder
- ¼ cup garlic ginger paste
- ¼ cup chana masala powder
- 3 medium tomatoes quartered and puréed, about 2 cups
- 2 cups chickpea simmering water plus a little extra
- ¼ cup cilantro chopped, save some for garnish
- sliced red onion for garnish, optional
Instructions
Make the Chana Masala Powder
- In a large skillet over medium-high heat, add the coriander seeds, cumin seeds, peppercorns, cloves, cardamom pods, cinnamon sticks, and fennel seeds. Cook, stirring often, until crackling (just a little) and aromatic, about 4 minutes.
- Add the dried chilies and cook, stirring often, until they have crisped up somewhat, usually 3 to 4 minutes.
- Carefully transfer to a spice grinder (or clean coffee grinder) and grind to a fine powder. You may need to do this in batches. Transfer to a small bowl and mix in the aamchur powder, kasoori methi, and turmeric powder. Place in an air-tight container (or jar) until ready to use.
Make the Chana Masala
- Place the chickpeas in a large bowl and pour in enough water to cover the chickpeas by a couple of inches. Let soak overnight.
- Drain the chickpeas and place in a large pot (or stock pot). Add 2 black cardamom pods, a black tea bag (if using), and 1 teaspoon salt. Add enough water to cover by 2 inches. Bring to a boil, and then lower the heat to low and simmer, stirring occasionally, for about 1½ to 2 hours, or until the chickpeas are very tender and can easily be squished between your fingers. Drain into a colander into a bowl (you'll need most of the liquid for later use). Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the bay leaf, cinnamon sticks, 2 black cardamom pods, and the mace and stir until aromatic and beginning to crackle a little, about 4 minutes.
- Add the onion and green chili and cook until starting to brown, about 8 to 10 minutes.
- Stir in the 1 teaspoon salt, turmeric, and garlic ginger paste and cook, stirring often, for 3 minutes.
- Mix in the chana masala powder and puréed tomatoes. Cook, stirring often, for another 5 to 8 minutes, until the mixture is thickened. Stir in ¼ cup of the reserved chickpea water and simmer for another couple of minutes.
- Stir in the drained chickpeas and 2 cups of the chickpea cooking water. Smash some of the chickpeas with the side of a spatula or spoon. Simmer for another 10 to 15 minutes. The sauce should thicken somewhat.
- Stir in the cilantro and cook for another couple of minutes.
- Serve at once garnished with more chopped cilantro and red onion slices (if desired).
Notes
- Seek out an Indian market to get all of the hard-to-find ingredients for this dish. We also include links to many of the ingredients in the body of the post.
- This dish is mildly spicy. If you desire very little heat, leave out the green chili, and only use 3 Kashmiri chilis in the chana masala powder.
- Leftovers will keep in the fridge (covered) for up to 1 week. Reheat on the stove, adding a little water or broth, as needed.
Nutrition Information
Show Details
Calories
340kcal
(17%)
Carbohydrates
58g
(19%)
Protein
16g
(32%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Sodium
661mg
(28%)
Potassium
1134mg
(32%)
Fiber
19g
(76%)
Sugar
11g
(22%)
Vitamin A
978IU
(20%)
Vitamin C
23mg
(26%)
Calcium
222mg
(22%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 661mg | 28% |
| Potassium | 1134mg | 24% |
| Fiber | 19g | 76% |
| Sugar | 11g | 22% |
| Vitamin A | 978IU | 20% |
| Vitamin C | 23mg | 26% |
| Calcium | 222mg | 22% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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